• ARTISTIC VEGAN
    • Blog
    • Recipes
      • Appetizers and Sides
      • Drinks - Elixirs!
      • Bread
      • Breakfast >
        • Muffins
        • Bars
        • Oatmeal / Porridge
        • Pancakes & Waffles
        • Skillet & Baked
        • Smoothies & Smoothie Bowls
      • Condiments
      • Dessert >
        • Bars
        • Chocolate
        • Cookies
        • Frosting
        • Frozen Desserts
        • Pies & Cakes
      • Main Dishes >
        • Baked / Grilled
        • Beans / Legumes
        • Burgers/Wraps/Sandwiches
        • Healthy Grains
        • Mexican Food
        • Noodles/Pasta
      • Salad
      • Soup & Stew
      • En Français
    • Store
    • Cookbook
      • New Book
    • Videos
    • About
      • Disclosure
    • Contact
  • ​COOKBOOK​
  • PREMIUM
  • ​Recipes   COOKBOOK   PREMIUM

Vegan Holiday Recipe: Sausage & Rice Dressing (Gluten Free Stuffing)

12/5/2017 2 Comments
 
Vegan sausage crumbles, mushrooms, onions, garlic, bell pepper, quinoa, brown rice, cranberries and all the right herbs create a remarkable flavor sensation. Get ready for a party in your mouth! ​
Picture
Not only that, it is a healthy balanced meal all in spot or a gorgeous side with any holiday meal this season.  We enjoyed it as is, as a side with a nice meal, over salad, stuffed in poblano peppers and I even put some in the base of muffin cups, poured a chickpea omelet mixture over the top and baked them for 20-30 min and all were so so good! You are going to love this foolproof recipe this season!!! Make it with me.
Picture
Picture
Print Friendly and PDF
RICE
  • 3 Cups Low Sodium Vegetable Broth
  • 1 Bundle Fresh Parsley - Chopped
  • 1 Cup Brown Rice
  • 1/2 Cup Quinoa 

Vegan Sausage Dressing
  • 1 1/2 Cups Vegan Morning Sausage Crumbles (I used 1 1/2 batches of my recipe)
  • 1 Onion - Chopped
  • 8 oz Oyster Mushrooms - Sliced in Thin Long Strips
  • 2 Small or 1 Large Red Bell Pepper - Chopped
  • 4 Small or 2 Large Cloves Garlic - Minced
  • 1 Tbsp Dried Sage 
  • 1 tsp Dried Thyme
  • 1 tsp Dried Oregano
  • 1/2 tsp Dried Rosemary (I crushed mine)
  • 1/2 Nutmeg - Ground Fresh or dash of ground
  • Salt and Pepper to taste
  • 1 tsp Paprika
  • Zest of a Mandarin Orange
  • 2/3 Cup Cranberries
  • 1/4 - 1/2 Cup Vegetable Broth for Cooking

Peaceful Preparation:
  1. Place the rice ingredients in your rice cooker, press cook. Or bring broth to a boil, add rice, cook covered for 30 minutes, drain excess, reserve for sautéing, place back in the pot, cover it and set for 10 minutes, then fluff. Feel free to add extra water or broth when boiling.
  2. Meanwhile, take your "sausage crumbles" and brown them in a cast iron skillet over medium heat, browning on all sides. Break up the crumbles with a wooden spoon and set aside. I did add about 1 tbsp coconut oil but you could omit this and use a non-stick pan. 
  3. In the same skillet, add the onions with a pinch of salt and pepper. Cook for about 5 minutes, adding a tbsp of broth at a time as needed. 
  4. Add the bell pepper, pinch of salt and pepper and take it for 3-5 minutes, adding a tbsp of broth at a time as needed along the way.  Add the mushrooms a touch more broth if needed, cook 8 minutes. Add garlic, nutmeg, all your herbs and spices including the zest of a mandarin or orange, 3 to 4 times across your microplane. Mix that to combine, add in the vegan sausage crumbles to heat throughout. 
  5. In a large bowl, pour in your rice, your sausage dressing, add the cranberries, fold to evenly distribute. Place in a serving dish and you are done!

Eat as a meal, serve as a side, stuff it in a pepper or mushroom or in any way you desire! Most of all, enjoy!!

From my kitchen to yours, Happy Holidays!
Christa 


TIPS: 
Replace dried herbs with fresh ones for more flavor, triple it with fresh.
Use any mushroom, omit if you don't like them. 

Omit what you don't like, add what you do like.
Picture
2 Comments
Pamela J Weese
12/19/2017 01:48:57 pm

I took your dressing recipe one step further. I used wild rice, your smoky apple seitan and and borrowed GAZ'S butternut squash roast idea. I love butternut squash. I roasted the squash, scoped some out, and filled it with the dressing. I put the other half of the squash on top and tied everything together with string. I baked it for 30 minutes. What a presentation. Thanks for your ideas.
Pamela

Reply
Christa Clark link
12/20/2017 06:08:12 am

I love how you combined the two ideas to one, and I'm honored you chose Gaz's and used this stuffing with his squash concept!! I love that you used the smoky apple seitan, I bet that was perfect and wild rice is always so delicious!! It sounds gorgeous!! Thanks for sharing Pamela!!

Reply



Leave a Reply.

    Picture
    Follow
    Picture

    Meet Christa

    Hi! Welcome to ArtisticVegan.com where you can find hundreds of vegan recipes. I love cooking, am a yoga teacher, structural integrator and so much more. It's my desire to help you find a healthy lifestyle. Thank you for being here!

    Find Yoga at ChristaJClark.com

    More about Christa
    Search Artistic Vegan 

    Current Reader Favorites
    Picture
    Homemade Vegan Italian Spiced Sausages
    Picture
    Vegan Chicken
    Picture
    Vegan Empanada Dough
    Picture
    Homemade Vegan Sausage 
    Soy & Gluten-Free

    Picture
    How to Make Vegan Rugelach
    (Nut Horn Cookies)
    FIND RECIPES
    Picture
    Picture
    Shop
    Shop
    Shop


    Best Food Blogs

    Top 15 Blog 2022

    Picture
    ​ ​
    FEATURES
    Picture
    Picture
    Picture
    The man who lights my fire!
    www.geraldclark77.com
    Picture
    Picture

    The Artistic Vegan Cookbook - eBook

    $9.99
    View Details
    Shop
    Shop
    Shop
    Picture

    Categories

    All
    30 Day Cleanse
    Appetizers / Sides
    Bars
    Beans
    Beverages
    Bread
    Breakfast
    Burgers
    Cake
    Condiments
    Cookies
    Chocolate
    Desserts
    Eating Out
    Frosting
    Frozen Desserts
    Gardening-mother-earth
    Gluten Free
    Main Dishes
    Meat Alternatives
    Most Popular
    Muffins
    Noodles / Pasta
    Oatmeal
    Omelettes
    Pancakes
    Pie
    Pizza
    Raw
    Rice Grains
    Rice-grains
    Salads
    Sandwich
    Sauces Dressings
    Sauces-dressings
    Seasonal
    Side
    Smoothies/Smoothie Bowls
    Snacks
    Soups
    Spreads
    Tacos
    Wellness
    Yoga

Theme by ROOMY THEMES

Search hundreds of recipes:

Join thousands of followers!

Remember that wherever your heart is, there you will find your treasure. - Paul Coehlo "The Alchemist"
© 2012-2019 artisticvegan.com
Theme by ROOMY THEMES

  • Blog
  • Recipes
    • Appetizers and Sides
    • Drinks - Elixirs!
    • Bread
    • Breakfast >
      • Muffins
      • Bars
      • Oatmeal / Porridge
      • Pancakes & Waffles
      • Skillet & Baked
      • Smoothies & Smoothie Bowls
    • Condiments
    • Dessert >
      • Bars
      • Chocolate
      • Cookies
      • Frosting
      • Frozen Desserts
      • Pies & Cakes
    • Main Dishes >
      • Baked / Grilled
      • Beans / Legumes
      • Burgers/Wraps/Sandwiches
      • Healthy Grains
      • Mexican Food
      • Noodles/Pasta
    • Salad
    • Soup & Stew
    • En Français
  • Store
  • Cookbook
    • New Book
  • Videos
  • About
    • Disclosure
  • Contact